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living WELL


We have loved our time at Ardleigh Studios and made some lovely friends and colleagues but its time for something a little bigger. So Elite Magazine and Creative Fabrik are on the move to the beautiful small riverside town of Mistley, noted for its swans. Our new address and contact details are:

In the 18th Century plans were developed to turn Mistley into a saltwater spa. Two reminders from this are the swan fountain outside our new office window and Mistley Towers - Robert Adam’s twin neoclassical structures and we have neighbours with connections to Matthew Hopkins, the 17th Century Witchfinder General. Our new address and contact details are:

Elite Magazine 4 Mistley Quay Workshops High Street Mistley CO11 1HB

Creative Fabrik 4 Mistley Quay Workshops High Street Mistley CO11 1HB

Office: 01206 482891 Mobile: 07900 154579

Office: 01206 482891 Mobile: 07900 154579

Please mention elite magazine when replying to advertisements



Enjoy these recipes for the New Year #SHOPLOCAL for your ingredients and pop us a picture of your finished masterpieces.

Vegetable Low Carb Soup Cook Time

40 Mins


124 kCal

Ingredients • 2 tablespoons olive oil • 2 onions, chopped • 1/2 cup chopped celery • 2 medium carrots peeled and chopped • 6 cloves garlic finely chopped • 2 zucchini chopped • 10 oz (300 g) fresh green beans sliced into 1-inch pieces • 10 oz (300 g) cauliflower florets • 4 cups chopped cabbage leaves, washed (about 1/4 of a head) • 2 quarts (2 litres) low sodium beef stock (chicken or vegetable broth may be used) • 2 teaspoons beef bouillon powder, (chicken or vegetable may be used) • 1 teaspoon cayenne pepper (if desired -- adjust to your heat preference) • 1 teaspoon salt to season • 1/2 teaspoon freshly ground black pepper • 4 cups loosely packed spinach leaves washed • 1/4 cup packed chopped fresh parsley leaves • 2 teaspoons freshly squeezed lemon juice

Versatile to suit your taste and suitable for a low carb diet! Whether your on Weight Watchers, a Keto diet or a loose low carb diet, homemade vegetable soup is the perfect food to have in your refrigerator.

Instructions Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onion, carrots and celery. Sauté until they begin to soften, about 8 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Then add the zucchini and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally. Throw in the cauliflower and cabbage leaves. Add the stock, increase the heat to high, and bring to a simmer. Once simmering, season with the buillion and cayenne. Taste test and season with salt and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, about 20 minutes. Add the spinach leaves and stir through until wilted. Remove from heat and add the parsley and lemon juice. Adjust seasonings. Serve immediately.

Recipe Notes You can follow our recipe or clean out your fridge and use whatever vegetables you have on hand. We load our soup with cabbage, celery, green beans, zucchini, cauliflower and spinach. Carrots are optional, especially if you’re strict Keto. The greener your soup, the lower in carbs it will be. You can even make your own Bone Broth. Don’t care about carbs? Feel free to add in corn, potatoes or butternut squash. Vegetable soup is naturally low in carbs and calories, which makes it the perfect snack to heat up through the day and eat between meals. It helps keep you full until the next meal without adding too many calories or carbs to your daily intake.

Crispy Chicken Parmesan Cook Time

45 Mins


560 kCal

A deliciously crispy breadcrumb coating, smothered in a rich homemade tomato sauce and melted mozzarella cheese makes this the best Chicken Parmesan you will ever make!



For The Chicken • 2 large eggs • 1 tablespoon minced garlic • 2 tablespoons fresh chopped parsley • Salt and pepper to season • 3 large chicken breasts halved horizontally to make 6 fillets • 1 cup Panko breadcrumbs • 1/2 cup breadcrumbs (Italian or golden) • 1/2 cup fresh grated parmesan cheese • 1 teaspoon garlic or onion powder • 1/2 cup olive oil for frying For The Sauce • 1 tablespoon olive oil • 1 large onion chopped • 2 teaspoons minced garlic • 14 ounces (400 g) tomato puree (Passata) • Salt and pepper to taste • 1 teaspoon dried Italian herbs • 1 teaspoon sugar (optional) For The Topping • 8 ounces (250 g) mozzarella cheese sliced or shredded • 1/3 cup fresh shredded parmesan cheese • 2 tablespoons fresh chopped basil or parsley

For The Chicken Preheat oven 430°F | 220°C. Lightly grease an oven tray (or baking dish) with non stick cooking oil spray; set aside. Whisk together eggs, garlic, parsley, salt and pepper in a shallow dish. Add chicken into the egg, rotating to evenly coat each fillet in the mixture. Cover with plastic wrap and allow to marinate for at least 15 minutes (or overnight night if time allows for a deeper flavour). When chicken is ready for cooking, mix bread crumbs, Parmesan cheese and garlic powder together in a separate shallow bowl. Dip chicken into the breadcrumb mixture to evenly coat. Heat oil in a large skillet over medium-high heat until hot and shimmering. Fry chicken until golden and crispy, (about 4-5 minutes each side). Place chicken on prepared baking tray / dish and top each breast with about 1/3 cup of sauce (sauce recipe below). Top each chicken breast with 2-3 slices of mozzarella cheese and about 2 tablespoons parmesan cheese. Sprinkle with basil or parsley. Bake for 15-20 minutes, or until cheese is bubbling and melted, and the chicken is completely cooked through. For The Sauce Heat oil in a medium-sized pot. Fry onion until transparent (about 3 minutes), then add the garlic until fragrant (about 30 seconds). Add the tomato puree, salt and pepper to taste, Italian herbs and sugar (If using). Cover with lid to simmer for about 8 minutes, or until sauce has thickened slightly. Taste test and adjust salt and pepper, if needed.

Banana bread with choc chips Cook Time

65 Mins


236 kCal

Easy homemade Banana bread recipe is not only the best way to use up over-ripe bananas, but it’s possibly the best slice to go with your morning coffee! No mixer needed!



• 1 3/4 cups (8oz | 235g) allpurpose flour • 3/4 cup (5oz | 150 g) granulated white sugar • 1/4 cup (2oz | 50g) brown sugar • 1 teaspoon baking soda • 1/2 teaspoon salt • 1 teaspoon cinnamon • 3 medium ripe bananas (about 1 pound or 500g) • 2 large eggs lightly beaten • 1/2 cup (4oz | 115 grams) unsalted butter melted and cooled (or cooking oil) • 2 teaspoons pure vanilla extract • 1 cup (6 oz | 175 g) chocolate chips (or roughly chopped nuts of your choice)

Preheat oven to 350°F (175°C). Lightly grease a 9 x 5 x 3 inch loaf pan and line with parchment (baking) paper. Set aside. In a large bowl whisk together the flour, sugars, baking soda, salt and cinnamon. Set aside. In a separate medium-sized bowl mash the bananas really well. Then add the eggs, cooled melted butter (or oil), and vanilla. Using a wooden spoon or spatula lightly fold the wet ingredients into the dry ingredients until just combined. Gently fold in half of the chocolate chips (or nuts if using). The batter should be thick and lumpy. (Do not over mix!) Pour the batter into prepared pan and top with remaining chocolate chips or nuts. Bake for 55-60 minutes, or until bread is golden brown and a toothpick inserted in the centre comes out clean. After about a half an hour, turn out onto a wire rack to cool. Serve warm or at room temperature.

Recipe Notes How to make banana bread moist Start with super ripe bananas with a dark brown peel or black spots. These bananas are soft and full of natural occurring sugars. However, you don’t want them TOO ripe as they will ooze liquid. The Best Fluffy Banana Bread with chocolate chips or chopped nuts is not only the best way to use up over-ripe bananas, but it’s possibly the best slice to go with your morning coffee! Better than anything store-bought, our banana bread is buttery, moist and smells amazing while baking!

Enhance your garden space today with traditional wooden rustic garden furniture

All of my furniture items are handmade to the highest quality from the very finest materials and I have a wide selection of options made from substantial woods such as Chestnut, Oak and Pine. For expert advice or for further information, call me on my mobile: 07976 315984 or landline: 01227 832910


Mood Food for 2021 Many of us will have felt low and anxious from time to time as we’ve navigatedour way through the pandemic says Karen Maude at Balanced you Nutrition. To help you keep calm and feel upbeat, find out how food can support your mood with a few top tips:


Choose foods high in protein and slow releasing energy such as porridge to keep you feeling full and alert for hours. Pop a handful of fruit on top of your porridge and finish off with a sprinkle of mixed seeds.


Not getting enough can leave you feeling tired and on edge with difficulty concentrating. Try and drink 1.5 – 2 litres of water across the day to stay hydrated. Enjoy herbal teas such as calming camomile or lemon balm.


Although tea and coffee contain protective compounds against aging and disease, excess can amplify feelings of anxiety. Reduce your cups to two before lunchtime so as not to impact on sleep.

B vitamins

Good levels are important for energy and for relaxation and are commonly found together in whole grain foods such as wholemeal breads, brown rice and pasta, beans and peas.


Our need for this calming and sleep enhancing mineral that also maintains energy levels increases during difficult times so eat plenty of green leaves such as kale and spinach to get your supply.

Vitamin D

Low levels can have a significant impact on mood and energy and as it’s difficult to maintain levels, during the winter, supplement with the government recommended 10μg daily, or test to check your individual requirement.

Balance blood sugars

Eating too many carbohydrates, processed foods and snacking can throw your blood sugar levels out of balance and lead to an increase in stress hormones like cortisol and lows and highs in energy levels. The key is to not to overeat, to reduce snacking and to avoid sugary foods.

PR TA N E- KI O BO NG W O 20 K 2 IN 1 G S


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Profile for Elite Magazine

Issue 202 Living Well  

Delivered FREE every month to homes in the CO postcode of North East Essex. To advertise in Elite, call Sales on 07795 816766

Issue 202 Living Well  

Delivered FREE every month to homes in the CO postcode of North East Essex. To advertise in Elite, call Sales on 07795 816766


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